On stovetop: Stir chocolate chips and 1/4 cup of the heavy cream in a small saucepan over low heat until chips melt and mixture is smooth. Scrape into a medium-size bowl. Wash saucepan. Repeat with vanilla chips and another 1/4 cup cream. Scrape into another medium-size bowl.

Beat remaining 1 1/2 cups heavy cream in a large bowl with electric mixer until soft peaks form when beaters are lifted.

Alternately drop heaping soup spoonfuls (about 1/3 cup) of each mousse into the cookie crust. When it's all in the pie shell, run a knife through the two mousses to create a marbled effect.

Refrigerate at least 1 hour, or covered up to 2 days. Garnish to serve.

Tips & Techniques

Prep Tip: Melted vanilla chips firm up faster than regular chocolate chips, so be sure to melt them after the chocolate and add the cream as soon as it's stiff.

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